6 Easy & Delicious Family-Friendly Jubilee Recipes for Your Jubilee Celebrations

    Food and drink is an essential ingredient to the success of any party, especially this year’s Queen’s Platinum Jubilee street parties. Here are six delicious and easy recipes to celebrate.

    recipes-jubilee
    Eton Mess. Credit: Cottage Delight

    The extended bank holiday, from Thursday 2 to Sunday 5 June, will provide an opportunity for people and communities throughout the United Kingdom to come together to celebrate the unique milestone.

    In 2022, Her Majesty The Queen becomes the first British Monarch to celebrate a Platinum Jubilee, seventy years of service, having acceded to the throne on 6 February 1952 when she was 25 years old. Whether you’re throwing a brunch, street party or barbecue, here are six easy but showstopping recipes for your Jubilee celebrations from Cottage Delight.

    Top Jubilee Recipes for Your Party

    [All recipes and image sources: Cottage Delight]

    The Great British Pantry Showstopping Victoria Sponge Cake

    recipes-jubilee

    Ingredients

    • 335g self-raising flour
    • 335g unsalted butter, softened
    • 335g golden caster sugar
    • 3 tsp baking powder
    • 6 large eggs
    • 2 lemons, grated zest
    • 1 lemon, juice
    • The Great British Pantry Strawberry Preserve
    • 200g fresh raspberries
    • 100g fresh blueberries
    • 100g fresh strawberries
    • 600ml double cream

    Method

    1. Preheat the oven to 180°C/160°C fan/gas 4. Grease three 25cm round loose bottomed sandwich tins and line the bases with greaseproof paper.
    2. Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined.
    3. Divide two-thirds of the mixture between two of the tins. Add half of the raspberries to the last third of the mixture and mix them through, crushing some of the raspberries as you go. Put this mixture into the third tin.
    4. Place the three tins in the oven and bake for 20 minutes until the sponges are risen and golden. The raspberry sponge may need another 5 minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.
    5. Whip the double cream thick enough to hold its shape. Spoon the cream into a piping bag fitted with a round nozzle.
    6. Spread a thick layer of The Great British Pantry Strawberry Preserve on to one of the plain sponges, then pipe a layer of double cream. Gently place the raspberry sponge on top.
    7. Spread a thick layer of The Great British Pantry Strawberry Preserve on the raspberry sponge, then pipe a layer of double cream. Gently place the last plain sponge on top, push down gently and check the layers are even.
    8. Top with the leftover cream, strawberries, raspberries, and blueberries to create a Union Jack.

    Union Jack Tart with Mary Berry’s Honey & Balsamic Vinaigrette

    recipes-jubilee

    Preparation time: 10 mins | Cooking time: 50 mins | Level: easy Total time: 1 hr | Serves: 6

    Ingredients

    • 1 pack ready to roll puff pastry
    • 3 red peppers
    • 4 red onions
    • 180g soft goat’s cheese
    • 1 egg for glaze
    • Olive oil drizzle
    • Honey for drizzling
    • Green salad
    • 6 tbsp Mary Berry’s Honey & Balsamic Vinaigrette

    Method

    1. Preheat the oven to 180 ̊C.
    2. Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own
    side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened.
    3. Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all
    over the inside of the rectangle with a fork.
    4. Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s
    cheese and brush the sides of the pastry with beaten egg.
    5. Bake for 15-25 minutes, until the pastry is golden and crisp.
    6. Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This is also great at room temperature.
    7. Enjoy!

    Lemon Curd Meringue Cupcakes

    recipes-jubilee

    Ingredients

    125g salted butter

    155g caster sugar

    2 tsp lemon zest

    1⁄2 jar Cottage Delight Lush Lemony Curd

    2 eggs

    150g self-raising flour

    150g plain flour

    125ml milk

    Meringue: 4 egg whites, 215g caster sugar

    Method

    1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.
    2. Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time,
    beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20
    minutes.
    3. Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.
    4. For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon
    at a time. Continue whisking until all sugar dissolves.
    5. Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake
    again for 3-5 minutes until toasted.

    Classic British Scones with Clotted Cream and Strawberry Jam

    recipes-jubilee

    Serves: makes 18 scones | Prep time: 25 minutes | Total time: 55 minutes

    Ingredients

    • 460g self-raising flour
    • 75g caster sugar
    • Pinch of Maldon salt
    • 2 tsp baking powder
    • 120g unsalted butter, at room temperature
    • 2 large eggs
    • 150ml whole milk, plus a little extra to glaze
    • Rhoddas clotted cream, to serve
    • Tiptree strawberry jam, to serve

    Method

    1. Line two baking trays with baking paper and preheat the oven to 200c.
    2. Add the flour, sugar, pinch of Maldon salt and baking powder into a food processor and then add the butter in small pieces. Pulse the mixture until it resembles fine breadcrumbs but be careful not to over mix. Alternately if you do not have a food processor you can rub the butter in by hand.
    3. In a small bowl beat together the two eggs and add the whole milk. Slowly add this to the breadcrumb flour mixture, incorporating each time as you may not need all the liquid, until you have a soft dough with no dry patches.
    4. Tip the dough onto a lightly floured surface and knead gently to make the dough smooth. Then use a rolling pin to roll the dough out until it is roughly 2cm thick.
    5. Use a 6cm fluted cutter to stamp out as many scones as you can, and then place them onto the lined baking trays with a little room between them. Once you are left with the offcuts, you can knead them lightly back together and re roll the dough and repeat the stamping until you have as many as the dough makes (ours made 18).
    6. Brush the tops of the scones with a little milk and then place the trays into the preheated oven for 15 minutes. They should be well risen and lightly golden on top. Remove the trays from the oven when baked and allow the scones to cool.
    7. Serve the scones with Roddas clotted clean and Tiptree strawberry jam – and a big pot of tea!

    Caramelised Onion Scotch Eggs

    recipes-jubilee

    Ingredients

    5 medium eggs
    300g pork sausage, skinned
    1 tsp black peppercorns, crushed
    25g sage, apple & onion stuffing mix
    2 tbsp Caramelised Onion Chutney
    2 tbsp mixed herbs
    100g plain flour, seasoned, plus extra for dusting 100g dried breadcrumbs
    Sunflower oil, for frying

    Method

    1. Bring a pan of salted water to the boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool, then peel and set aside.
    2. Mix the sausagemeat, pepper, Caramelised Onion Chutney, stuffing and herbs in a small bowl, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausage balls and eggs.
    3. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs.
    4. To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160°C on a cooking thermometer or until a few breadcrumbs turn golden after 10 seconds in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 minutes until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve.

    Eton Mess

    recipes-jubilee

    Serves: 8 people | Prep time: 30 minutes | Total time: 1 hour

    Ingredients

    • 175g Egg whites
    • 350g Caster Sugar
    • 1 tbsp Lemon juice
    • Pink food colouring, optional
    • 200g Strawberries, sliced into halves or quarters
    • 250g Strawberry coulis or jam
    • 600ml Double cream
    • 50g Icing sugar
    • Pinch of Maldon Salt
    • 1 tbsp Vanilla bean paste
    • Edible Gold leaf, optional
    • Edible Flowers, optional

    Method

    1. Preheat the oven to 100C.
    2. Begin by making the meringues. Add the egg whites to the bowl of a stand mixer and turn the whisk attachment on to high. Whip the egg whites until they form medium peaks and then turn the speed down to medium. Slowly add the caster sugar, a teaspoon at a time, allowing each addition to be properly incorporated before adding the next. You want the sugar to dissolve after each addition and the best way to check is to rub a little of the meringue between your thumb and forefinger – the mixture should feel smooth and not grainy. If it is still grainy then continue to whisk until smooth and all the sugar has been added.
    3. The meringue should now be stiff, voluminous, and glossy. Add the tablespoon of lemon juice and whisk again to incorporate. The lemon juice helps to stabilise the meringue.
    4. Line 2x large baking sheets with baking paper and use a little of the meringue mixture on the corner of the baking paper to stick it to the sheet. With our recipe we have chosen to bake some large meringues to crumble throughout the Eton Mess but also some smaller, meringue kisses to decorate the top – but this is optional. The pink and white meringue kisses are achieved using a piping bag with a small nozzle attached, then painting some pink gel food colouring up the inside of the piping bag with a food safe brush. Then simply spoon some meringue mixture into the piping bag and pipe small kisses onto the baking tray. These small kisses take roughly 45 minutes to bake.
    5. With the larger meringue you can simply spoon these straight onto the baking tray. We left some of ours white. Then with the remaining meringue mixture we marbled some pink through by folding some pink food colouring through stopping before it was fully mixed. Then we spooned this onto the baking tray in the same way. These larger meringues take approximately 1 hour to bake. The best way to tell if the meringue is baked is if they lift very easily off the baking paper.
    6. Once all the meringues are baked, remove from the oven, and allow to cool. Once the meringues are cooled you can assemble the Eton Mess. Lightly crush the large meringues and leave the kisses to garnish.
    7. Pour the double cream into a clean bowl and add the icing sugar. Use an electric whisk to beat this to soft peaks. You can whisk this by hand, it just takes longer and a little more elbow grease! Finally add the vanilla bean paste and the Maldon Salt and fold through. The Maldon Salt is delicious here as it helps cut through the sweetness of the dessert and enhances the flavours of the strawberries and vanilla.
    8. To a large trifle dish, you just want to start layering up – there is no correct way to do this. Simply alternate between layering the softly whipped cream, strawberries, crushed meringues pieces, and strawberry coulis. Finish the top of the layers with some peaks of the whipped cream.
    9. Finally, garnish with some of the meringue kisses (we decorated ours with little flecks of gold leaf), strawberry halves and edible flowers. Serve immediately.

    Top 8 Tips for Your Jubilee Party

    Here are eight tips from jubilee food expert Sophie Denley-Hunt, Head of Jubilee Food Innovation at Cottage Delight.

    1. Put a WhatsApp group together sooner rather than later to help people to share thoughts and ideas on food and beverages they’d like to eat and drink on the big day.

    2. Make sure there is plenty of food and drink to go around, including a good variety of sweet and savoury dishes as well as alcoholic and soft drinks that everyone from the young to the young at heart can enjoy.

    3. Having a checklist of must-have food items like sandwiches, pies, cakes, scones, puddings 5) Consider any special dietary requirements with vegan, veggie and gluten free options.

    4. Ask for volunteers to buy or make something from the list which will allow everyone to contribute and bring something to the party

    5. For those people who want to create something that little bit more special, there are loads of fantastic and easy to make Jubilee recipe ideas and foodie inspiration here website – including mini patriotic pies, luscious lemony curd meringue cupcakes and even champion caramelised onion scotch eggs.

    6. Every street party table needs a showstopper as a centre piece so why not create this Triumphant Union Jack trifle it’s truly a pudding fit for a Queen.

    7. Don’t forget to bring the all important condiments and ensure there is plenty for everyone, especially chutneys and pickles for the sandwiches as well as jam and cream for the scones.

    8. Make sure you organise plates and/or cutlery and cups

    Read More: